• 50minutes
  • 354calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 tablespoon oil

  3. 3 boneless skinless chicken breasts , cubed (can use more or less)

  4. 1 small onion , chopped

  5. 1 -2 jalapeno pepper, seeded and finely chopped

  6. 5 large garlic cloves , finely chopped (do not mince)

  7. 1 1/2 teaspoons cumin

  8. 1 cup chicken broth

  9. 2 cups half-and-half cream (can use half cream and milk)

  10. 2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)

  11. 1 (14 ounce) can cream-style corn

  12. 1 (4 ounce) can diced green chilies

  13. 1 (14 ounce) can diced tomatoes , drained or 1 large chopped tomato

  14. seasoning salt & freshly ground black pepper (to taste, can use white salt)

  15. Tabasco sauce (to taste)

  16. shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

Instructions Jump to Ingredients ↑

  1. Heat butter and oil in a Dutch oven over medium.

  2. Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).

  3. Add in broth; bring to a boil over medium-high heat.

  4. Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).

  5. Season with salt, pepper and Tabasco to taste.

  6. Ladle into bowls then sprinkle with more shredded cheese.


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